[Sca-cooks] Books of Trades

[Volker Bach]

I've been looking at statutes for mny upcoming book on sixteenth-century German cuisine. They are very useful, especially with regard to quantities and numbers (how much malt to a tun of beer, how much grain to measure of flour, how much flour to a quantiity of bread). The problem is (at least for Germany) that they are widely dispersed and rarely available in translation. 

YIS
Giano
 


     Sam Wallace <guillaumedep at gmail.com> schrieb am 2:22 Montag, 15.Juni 2015:
   

 I came across a resource that I had not considered in the past: books that
describe the professions people held. For example, here is a link to a
transcription of the Cooks Statute from the Book of Trades (Livre des
Métiers) by Etienne Boileau written in 1268:

http://www.citedantan.org/site/index.php/dossiers-de-sources/18-livre-des-metiers-cuiseniers

Because much of this involves penalties to be paid if things are not done
as dictated, we have a pretty good idea of what would be expected when
making purchases. For example, section X says that sausages will only be
made of clean pork on pain of having merchandise confiscated and burnt.
Alas, no mention of mustard to go with the sausages!

I am aware that similar statutes are cited concerning the production of
bread and beverages. There seem to be quite a number of these from
different times and cultures available online. Has anyone on this list
researched these?

Guillaume
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